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Chicken marengo

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Ingredients/Components

butter or margarine - 1/2 c
salt - 1 tsp
flour - 1/4 c
pepper - 1/4 tsp
cloves garlic, minced - 4 item
olive oil - 1 Tbsp
chicken breasts boneless, skinless* - 5 lb
marjoram, oregano and thyme - 1/8 tsp
Sauce:3 regular size onions, cut up small
large cans whole tomatoes, cut up save juice - 2 item
tomato liquid add water, if not enough juice - 1 c
cans mushrooms, cut up - 4 oz

How to make chicken marengo:

Sauce:3 regular size onions, cut up small4 cloves garlic, minced2 large cans whole tomatoes, cut up (save juice)1 c. tomato liquid (add water, if not enough juice)1/2 c. butter or margarine2 tsp. salt1/2 tsp. pepper1/4 c. flour4 (5 oz.) cans mushrooms, cut up *Night Before: Marinate chicken breasts (boneless) in Pinot Chardonnay wine (optional).

Cut up marinated chicken into bite size pieces. Cook in oil, along with 1 teaspoon salt, 1/4 teaspoon pepper and the marjoram, oregano and thyme. Cook until done. While chicken is cooking, combine all other ingredients in a separate pan, except flour. Cook for about 30 minutes, stirring occasionally. Add some water to the flour; mix well (or use shaker). Mixture should be smooth and moderately thick. Add to the sauce for thickening; cook 5 minutes longer. Add sauce to cooked chicken; simmer 20 to 30 minutes. Serves 6 to 8 people.

Serve over cooked rice with a tossed green salad and, if using a wine, use a Pinot Chardonnay or a white wine to your taste.

Recipe categories: Chicken, Main dish, Poultry.

Rating:

4.5

Average rating: 4.5, total votes: 4

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